spicy chicken quesadilla

When I was little the only after-school snack I ever requested from my mom was a quesadilla. I loved coming home and having crispy, cheesy goodness waiting for me. While I've expanded my diet since then, I still like to have a good ol' quesadilla every once in awhile. This recipe looks delicious! Plus, it's healthy!


Ingredients:

• 1 cup chopped skinless, boneless rotisserie chicken breast
• 1/3 cup refrigerated fresh salsa
• 1/4 cup canned no-salt-added black beans, rinsed and drained
• 1/4 cup frozen whole-kernel corn, thawed
• 1 1/2 tablespoons chopped pickled jalapeño pepper
• 8 (6-inch) flour tortillas
• 1 cup shredded reduced-fat Monterey Jack cheese
• Cooking spray
• 1/4 cup reduced-fat sour cream

1. Preparation
   1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.
2. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

[image and recipe via Cooking Light]